Ever go into a bakery or pastry shop and become seduced by a glistening fruit tart in the glass case? It’s a common scenario, with a very sad ending. You get it home, and, with great expectations, sit down to enjoy your treasure, only to find that it’s not even close to what you expected. It’s got a tough crust (so that it can be knocked around in the bakery without breaking), way-too-thick pastry cream, flavorless fruit and gloppy glaze. Unless you live in Paris or anywhere near a world-class patisserie, your only choice is to make your own fruit tart, where you can produce a tender, flaky crust, and ensure that the main ingredient, your fruit, is perfectly fresh and flavorful.
I opted to make a raspberry tart with a frangipane (almond cream) filling instead of a pastry cream. I did this because I love the combination of raspberries and almond, not because I have anything against pastry cream. In fact, I love pastry cream, especially when it’s lightened with whipped cream. My husband, however, was slightly disappointed with my tart. Without the pastry cream, he said, it was just too dry for him. Even when he heaped on the Mascarpone Cream.
Personally, I thought it was delicious, but I understand his point—if you’re expecting the creamy filling, you may be disappointed. So my advice is this: if you really want it, just cut the almond cream recipe in half, and top it off with some pastry cream (if anyone needs a recipe, just let me know, and I’ll post one). No need for the preserves, then, just top with the raspberries and continue with the original recipe. As they say, you live and learn.
Addendum: Dicky claims he never said my tart was dry. He was just expecting some cream filling, and there wasn't any.
Addendum: Dicky claims he never said my tart was dry. He was just expecting some cream filling, and there wasn't any.
